Try this pancake twist on a tiramisu, or make our classic Italian tiramisu recipe here.
Ingredients
- mascarpone 1 tub
- icing sugar 1 tbsp
- kahlua 2 tbsp
- vanilla 1 tsp
- butter for frying
- chocolate-covered coffee beans to serve
COFFEE PANCAKES
- plain flour 225g
- baking powder 1 tbsp
- instant espresso powder 2 tsp
- eggs 2
- butter 25g, melted and cooled
- whole milk 200ml
MOCHA SYRUP
- soft brown sugar 85g
- cocoa powder 3 tbsp
- espresso powder 2 tsp
- vanilla extract 1 tsp
Method
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Step 1
To make the pancakes put the flour, baking powder and espresso powder in a bowl and stir together. In a different bowl, whisk together the eggs, melted butter and milk. Gradually stir the wet mix into the dry to make a batter. Leave to sit while you make everything else.
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Step 2
To make the mocha syrup, put the sugar, cocoa powder and espresso powder in a pan with 100ml water and heat, whisking, until glossy and sugar has melted. Stir in the vanilla.
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Step 3
Mix the mascarpone with the icing sugar, Kahlúa and vanilla.
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Step 4
Heat a non-stick pan and brush it with butter. Pour enough batter into the pan to make a thick American-style pancake (about 10cm diameter). Wait for about a minute until the surface starts to form bubbles and has set, then flip the pancake over and cook until golden.
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Step 5
Remove to a plate, then brush the pan with more butter and repeat with the rest of the pancake batter (you might need to adjust the heat as you cook the pancakes).
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Step 6
To serve, make a pancake tower (putting a dollop of mascarpone between each one) and drizzle with the mocha syrup. Add a few chocolate covered coffee beans to decorate.
